龙游黄茶茶粉对大米淀粉理化特性的影响  

Effect of Tea Powder from Longyou Yellow Tea on the Physicochemical Properties of Rice Starch

作　　者：潘俊娴[1,2] 吕杨俊 蒋玉兰 叶丽伟[1,2] 王霈菲 张士康 朱跃进 PAN Junxian;LYU Yangjun;JIANG Yulan;YE Liwei;WANG Peifei;ZHANG Shikang;ZHU Yuejin(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou 310016,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究所,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016

出　　处：《中国茶叶加工》2023年第3期52-56,共5页China Tea Processing

基　　金：龙游县科技计划项目(JHXM2021017)。

摘　　要：研究以大米淀粉为原料,探究了龙游黄茶茶粉对大米淀粉溶解度、膨胀度、透光率、沉降率、冻融稳定性、淀粉碘结合能力的影响。结果表明,添加茶粉会影响大米淀粉的溶解度和膨胀度,延缓淀粉糊透光率的降低,但对淀粉沉降率和冻融稳定性影响较小。淀粉碘结合能力显示添加茶粉明显降低了淀粉-碘的紫外吸收峰强度,降低了大米淀粉的碘蓝值、碘结合力和最大吸收波长,说明茶粉抑制了淀粉和碘的结合。The effect of tea powder from Longyou yellow tea on the solubility,dilatability,transmittance,sedimentation rate,freeze-thaw stability and iodine binding capacity of rice starch were studied in this research.The results showed that the addition of tea powder could affect the solubility and dilatability of rice starch,delay the decrease of the transmittance of starch paste,but have little effect on the sedimentation rate and freeze-thaw stability.The starch-iodine binding capacity showed that the addition of tea powder significantly reduced the ultraviolet absorption peak intensity of starch-iodine,and decreased the iodine blue value,iodine binding capacity and maximum absorption wavelength of rice starch,indicating that tea powder inhibited the binding of starch and iodine.

关 键 词：龙游黄茶 茶粉 大米淀粉 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS272.51[轻工技术与工程—食品科学与工程]